Home Made Soup Powder

Black Pepper Corn - 50 Gms
Jeera - 50 Gms
Sombu (Aniseeds) - 50 Gms
Thoor Dhall - 100 gms
Dhania (coriander seeds) - 100 gms

Method: Roast and Grind them into a Fine powder by giving it in the mill. You can also measure it in terms of spoon and grind them and use it then and there when you make soup. It can be used for all veg and non veg soups. Just add 1 tsp to 2 tsp depending on quantity of soup made at home.

Palak paneer

Palak - 1 Bunch
Paneer - 200 gms
1 Onions finely chopped
2 tomatoes finely chopped
3 green chillies slit
Ginger garlic paste - 1-2 Tbsp
Chilli powder 1 Tsp
Dhania Powder 1 Tsp
Turmeric powder 1/4 Tsp
Garam Masala Powder 1/2 tsp(optional)
Jeera Powder 1/2 tsp
Milk 1/4 cup or fresh cream - 1 tbsp
Oil as required
Water as required
salt to taste

Method :

1. Clean palak and Boil it and take the palak separately and grind it into a paste and keep aside.

2. In a vok, add oil and add little jeera wait for it to splutter, then add onion, green chillis and cook it for few mins.

3. When onion is cooked add ginger garlic paste and tomatoes, add a pinch of salt and keep mixing it..then close it with a lid and wait for the onion,tomato and Ginger garlic paste to blend well and wait for oil oozes from it.

4.Then add the above masalas and salt to this and mix it with little water and wait again for it to come to a boil.

5. Now add ground palak and mix well add water if u need more gravy and leave it for a boil.

6. When it boils add paneer cubes and check salt and spice, if u need more spice then u can add more.

7. When the mixture is cooked well add milk and mix again and leave it for few min and stop the flame.

8. Serve with chapathi, naan etc...

Avaraikai Poriyal

Avaraikai - 2 cups chopped
Onion - 1 small Finely Chopped
Curry leaves few
Chilly powder - 1/2 Tsp
Grated Coconut - 3 Tbsp
Poriyal Powder - 1 1/2 tsp
Salt and Oil as required.
Little Water

For seasoning
Mustard and urud dhall - 1 Tsp
Red chilly 2 nos

Method:

1.Chop the avaraikai and Keep aside. In a Vok, Add oil and season it with mustard urud dhall and chilly when it splutters, add onion and curry leaves to this.

2. When onion is cooked add the avaraikai and mix well, after 1 min add salt and chilly powder to this and Mix well.

3. Sprinkle some water or pour 1/4 cup of water to this mixture and close the lid of Vok and simmer the flame.

4. After few mins open the flame to see the vegetables are cooked, Make sure to stir them again and wait for the water to evaporate completly.

5. Ones its fully cooked add the grated coconut and Mix again and then add the poriyal powder to this and give it a stir wait for a min and switch of the flame.

6. Serve with Rice.

Scrambled Egg For Kids

Onion - 1 finely chopped
Egg - 3 eggs
Pepper - 1 tsp
Mustard - 1/2 tsp for seasoning
Salt and oil as required

Method :

In a pan add oil and mustard seeds to this, after splutters add the onion and saute it.In a bowl beat the eggs with salt and keep ready. When onion is cooked add the beaten egg to the pan and keep stirring to give you a scramble. Wait till cooked, when cooked add some pepper and curry leaves. I have not added it as my son doesn't like it.Serve hot with any rice or use it for sandwich. Its fast and easy.

Mutton Kozhambu

Mutton - 250 gms
Potato - Big Diced
1 Onions finely chopped
2 tomatoes finely chopped
3 green chillies slit
Ginger garlic paste - 1-2 Tbsp
Coriander leaves - 1/4 cup
Chilli powder 1 Tbsp
Dhania Powder 2 Tbsp
Turmeric powder 1 Tsp
Garam Masala Powder 1 tsp(optional)
Coconut 1/4 cup
Oil as required
Water as required
salt to taste

Sombu and few chopped onion for seasoning at the end

Coconut and 1/2 onion with 1 tsp of sombu - to be grind into a paste.

Method: In a pressure cooker add mutton, onion,tomato,green chilli,ginger garlic paste, potato and masala powders, salt and water and close the lid and leave it to cook for 5-6 whistle.
Now open the cooker and add the ground paste to this and leave it to boil. Check salt and spice add if necessary. Then when its done in a tadka pan add oil and when it heats add sombu and onion and fry it till golder brown and pour into the gravy and mix well. Switch of flame and add coriander leaves and mix it. Serve hot with chapathi, idly,doasai, idyampam,poori or rice. It goes well with all food.

Mutton Soup

Mutton With bones - 100 gms
Rasam Powder - 1 tsp
Tomato - 1 Medium chopped
Garlic - 4 to 5 cloves crushed
Onion 1 small chopped finely
Soup powder - 3 tsp
pepper - 2 tsp
turmeric powder 1/2 tsp
water and salt as per taste

Method : In a pressure cooker put all the above ingredients except soup powder and pepper and pressure cook it for 5-6 whistle.For the Mutton bones to cook soft.
Now transfer it into a bowl and add more water and leave it for a boil. While boiling add pepper and soup powder to this let it boil. Check salt. When its boiled nicely switch off the flame add coriander leaves and serve hot. You can also eat this with rice like rasam.

Nethili Fry

Nethili - 100 gms
Corn Flour - 1 Tbsp
Rice Flour - 1 Tsp
ginger garlic paste - 1 tsp
Chilli Powder - 1 Tsp
Dhania Powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Vinegar - 1 tsp ( or lemon juice)
Salt, water as required
Oil for deep frying

You can also use Fish masala powders available ready made.

Method :
1. Clean Nethili fish nicely and marinate it with the above masalas and ingredients with salt and little water. Leave for 10 to 20 mins.
2. Deep fry in oil
3.Serve hot with sambar,rasam, fish curry or you can eat it like a snack too.

Nethili Mean Kuzhambu

Nethili - 150 gms
Onion - 1 Big Cut into 4 or 6 pieces
Tomato 2 medium into 4-6 pieces
Green chilli - 4 to 5
Garlic Pods - 5 to 6 cloves
curry leaves few
Coconut grated - 1/2 cup
ani seeds - 1 tsp
turmeric powder - 1 tsp
chilli powder - 1/2 tsp (optional if you want more spice)
mustard and urud dhall for seasoning 1 tsp
salt and water as required

Method :

1. In a pan add 1 spoon of oil and put aniseeds when it spluters add onion, tomato, green chilli and garlic to this and saute it until its half cooked.cool it and add grated coconut and grind it to a smooth paste.

2.Now in a another pan add oil and put mustard and urud dhall to it and when it spluters add few chopped onion and curry leaves, saute it when its cooked add the ground paste.

3. Add turmeric powder and required salt and water to this and leave ot to a boil. if you think the spice is less you can add little chilli powder.

4. Bring it to a boil when its raw smell leaves add the nethili fish to this and leave it to boil again and stop the flame.

5. Serve hot with white rice.

Mango Mousse

Pulp taken from 2 mangoes
1/2 box of Amul fresh cream
3 tbsp of powdered Sugar
1 tsp gelatin

Method

1. In a bowl add 3 tbsp of powdered sugar and Fresh cream to this and keep whipping it until it gives you a thick cream. This will take a lot of time to get cream but keep doing it until u get the cream consistency.When you lift the whipping instrument cream should not fall bring it to that consistency.

2. Cut the mangoes and put it in a mixer and make it a pulp.

3. In a cup add 1 tsp of gelatin and 4-5 tsp of water and dissolve the gelatin. Add this gelatin to Mango Pulp mixture and keep it on a pan and heat it until its warm.

4. Now cool it. Mix the cream and mango pulp together and fold it nicely until the mixture blends nicely.You will see a melted icecream kind of consistency.

5. Pour it to the cups you wish to server and refrigerate it overnight.

6. Serve with mangoes or nuts and raisins on it (optional)

Mani kolukatai

This is mostly done on the festival times during Krishna Jeyanthi and Vinayagar Chaturthi.

Rice Flour - 1 cup
Water 1/2 tumbler
salt 2 pinch
cooking oil

For Poornam:
Urud Dhall- 1/4 cup
Toor dhall - 1 1/2 tbsp
Dry chilies - 2-3

For seasoning :
Mustard adn urud dhall
Red chillies - 2
curry leaves
cooking oil
salt and hing

Method :
1. For poornam : Soak urud dhall and toor dhall for 20 mins and grind them with red chilli and salt. Now pour this to a idly plate and steam and cool it. scramble it into podimas and keep aside.

2. In a Vok, add water, salt and 2 spoon of oil and wait for it to boil, when its boiling add the rice flour gradually and mix it to form a dough in slow flame.Now cool it and make small balls and steam once again it.

3. Heat oil in a kadai, temper the curry leaves, mustard seeds, red chilly and hing and put the poornam and saute it.then Add the kolukattais and mix well. keep stirring for few mins and serve.

Mixed Vegetable Kurma

This kurma is more like the one we get from hotels.After finding a lots of sites and references I managed to get this and have tried cooking for the last 3-4 yrs now. And everyone in my family likes this kurma with parota and other tiffins

Requirements :
2 cups of Vegetables (Beans, carrot,Potato, peas)
1 onion chopped finely
1 big tomato
Ginger garlic paste - 2 tsp
Whole garam masala like Cinnamon,bay leaf,cloves etc
Salt and Oil as required.
Garam masala - 1 tsp
Mint leaves - few

To Grind into Paste

Green Chillies - 4-6 according to taste
Coriander seeds - 1 tsp
Jeera - 1 tsp
saunf or Aniseeds - 1 tsp
cashews - 6 (soak for 30 mins along with khus khus)
khus khus - 1 tsp
coconut - 1/4 cup
coriander leaves 1 tsp finely chopped

Method:
1. Heat a vok with 2 tbsp of oil and add the whole garam masalas to this.

2. Add onion and saute it, then add ginger garlic paste and saute until the raw smell goes.

3. Add tomatoes and wait for it to cook well and blend with onions. Add the vegetables to this and saute..sprinkle some water and close the lid, wait for the vegetables to cook well.

4. when its cooked add the ground paste to the vok and add required amount of water, salt, garam masala powder and mix it. wait for it to boil well.

5. When its boiled add the mint leaves to this and stir it and stop the flame and serve hot with parota.It also goes well with dosai,idly,chapathi, poori etc.

Squid Fry (Sea Food)

Squid - 200 gms
Chilli Powder - 1 tsp
coriander powder - 1 tsp
garam masala powder - 1/2 tsp
turmeric powder - 1/2 tsp
Mustard and urud dhall for seasoning
salt and oil required

Method :

This is a very simple process of frying squid.

1. Make sure to clean squid and cut them into rings and heads keep aside. Drain all water when you clean it.
2. In a Vok, Add oil and season it and Add the squid rings and saute it.
3. Add all the above masalas and salt and saute it. Dont add water as squid automatically leaves water. Close the vok with a lid and leave it for 5 mins.
4. It will boil and get cooked with the water and the water evaporates to give you Fried squid.
6 Serve with sambar rice or Any rice. Its very tasty.

Vangi Bath (Brinjal Rice)

Brinjal - 200 gms
Boiled Rice - 4 cups
ground nuts - 1/2 powdered - 2 to 3 tbsp
Turmeric powder - 1 tsp
Salt and oil - as required

For seasoning :
Mustard and Urud dhall- 1 tsp
Red Chilli - 2 to 3
curry leaves - few

To fry and grind into powder

Red Chilli - 4 nos
Corriander seeds- 1 tbsp
Channa Dal - 1 tbsp
Khus Khus - 1/2 tsp
hing 1 pinch
sesame seeds - 1 tsp
garam masala - 1 tsp
coconut - 2 tsp grated

Heat a pan and fry each of them separately in a drop of oil cool it and grind it into a powder.For sesame and khus khus no need oil.

Method :

1. Add oil and do the seasoning with the seasoning items above.
2. Add brinjals and allow it to cook until it becomes soft.
3. Add turmeric powder to this and mix it. Now add the ground powder to this and saute until it mixes well.
4. Add salt and oil if required and allow it to cook until raw smell goes. Switch of the flame.
5. Add this to the Boiled Rice and add ground nuts and Mix well.( You can heat a spoon of ghee and fry cashews and add them this, its optional)
6. Serve Hot

Tamarind Rice

Tamarind - Big Lemon Size
Boiled Rice - 3 cups
Mustard and urud dhal- 1 tsp
Channa Dal - 2 tsp
Red chilli - 5-7 nos
Curry Leaves - few
Hing - 1 pinch
Cashews - 10 nos
Turmeric powder - 1/2 tsp
Ground nuts - 1/4 cup ( half powdered)
Gingelly oil and salt as required


Method :

1.Pressure Cook Rice and put it on a plate and cool it, Keep Aside.
2. soak and Squeeze tamarind into thick pulp and keep Aside
3. In a pan, add oil and when heats add mustard and Urud dhal to this when it splutters add the other items channa dhal, cashews,curry leaves, hing, red chilli and fry it..don't leave it to go black.
4. Add tamarind Pulp to this and add salt and turmeric powder and leave it to boil.
5. Wait till oil oozes out and pulp thickens.Switch off the Flame.
6. Add rice to this and check salt and mix them well. Add 2 tsp of gingely oil to this mixture to make the rice soft.
7. Serve with papad or apalam or potato fry

Mango smoothi for Kids

Mango - 1 cup
Milk - 1/2 cup
powdered Sugar - 2 tsp
Mango Essence - 2 drops (optional)


Method :

1. Put the above ingredients in a mixer and blend them to a thick paste and refrigerate it.
2 Serve chill and kids will like it.

Onion Chutney

Onion 2 - Medium
Tomato - 2 Medium
Red Chilly - 2 to 3 nos
Tamarind - 1 inch
salt - 1 tsp
Oil and water as required.

For seasoning

Mustard and Urud dhall
Curry leaves

Method :
1. In a pan add a spoon of oil and saute onion, tomato, red chilly and tamarind until its done and grind it into a paste with required salt and water.

2. Season it with mustard and urud dhall with curry leaves and serve with Idly and Dosai

Ven Pongal with Mysore Dhall

Raw Rice - 1 cup
Moong dhall - 1/2 cup
pepper - full or broken - 2 tsp
jeera - 1 tsp
Ginger - cut into small pieces - 1 tbsp
Cashews - 8- 10 numbers
curry leaves few
salt, ghee, oil as required

Method :

1. Pressure cook raw rice and moong dhall with 3 1/2 cups of water and required salt for about 4-5 whistle.
2. In a pan add some ghee and little oil and season it with peper, Jeera, Ginger, cashews and curry leaves and mix it with cooked pongal ..server hot with Chutney and sambar or dhall.

Mysore dhall

Mysore dhall - 1/2 cup
Turmeric powder - 1 tsp
Tomato - 2 Medium
Green chilly -2
Onion - 1 small
Sambar powder - 1 tsp
salt, water and oil as required

For seasoning

Mustard and Urud dhall
Curry leaves

Method:

1.In a pressure cooker add dhall, tomato,green chilly with a pinch of turmeric powder and a drop of oil and bring it to 3-4 whistle.Smash it well.
2. In a Vok add some oil and season it with above ingredients and then add onion to this when onion is cooked add the smashed dhall mixture and required water and salt to this.
3. Give it a stir and add sambar powder to this and wait for it to Boil.
4. You can serve this for Pongal,Idly,Dosai, chapathi etc.

Rasamalai - Quick and Easy

Rasagulla Tin - I used Haldirams rasagulla
Milk - 500 ml
Condensed Milk - 1/2 tin
Badam - 10 numbers
cashews - 6-7 numbers
pista - 2-3 numbers
sugar 2- 3 tsp
elachi Powder - 1 tsp


Method :

1. Soak Badam,cashews and Pistas for 30 mins and cut them into small pieces.

2.Separate the rasagullas from the tin and keep it in the middle of the palm and squeeze them without sugar syrup and keep aside.

3. In a Non stick kettle pour milk and bring it to a boil. Make sure to keep stirring it when it boils, add condensed milk , sugar and elachi powder and keep stirring again continuously.Until it becomes thick.

4. When its thick off the flame and cool it and put the rasagullas inside and garnish with chopped nuts.

5. Refrigerate it and serve cold.

Mutton Liver Fry

This is the liver we get in pink color on mutton stalls.

Mutton Liver - 1 full
1 Big onion - chopped finely
2 Tomatoes chopped finely
Ginger Garlic Paste - 1 Tsp
coriander leaves few
Chilli powder - 1 tsp
Dhania Powder - 1 1/2 tsp
Jeera Powder - 1/2 tsp
pepper - 1/2 tsp
Turmeric Powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Oil as required
Water as required
salt to taste

Method :

1. Clean Liver and cut them into normal pieces and pressure cook with 4-5 whistle with a cup of water and turmeric powder.

2. When it is boiled cool it and cut them into small pieces.

3.In a Non stick pan add 2 spoon of oil and when heats add jeera and wait for it to splutter. Then Add onion and saute it.When onion is transparent add ginger garlic paste and wait for the raw smell to go.

4. Add tomatoes and saute again wait for the mixture to cook smooth and blend well.

5. Add the liver pieces and saute well.

6. Now add all the masala powders and salt to this and remaining water used to boil the liver.Keep siring it and close the lid. Wait for the water to dry and keep mixing it until done.

7. Server with rice,biriyani chapathi or fried rice etc.

Badam Kheer

Serves 3-4 glass

Milk - 500 ml
Condensed Milk - 1/2 tin
Badam - 1/2 cup
cashews - 1/4 cup
pista - 2 tbsp
sugar 2- 3 tsp
elachi Powder - 1 tsp


Method :

1. Soak Badam,cashews and Pistas for 30 mins, separate few nuts from them and cut them into small pieces. remaining nuts put it into a mixer and 1/2 powder it.keep them aside.

2. In a Non stick kettle pour milk and bring it to a boil. Make sure to keep stirring it when it boils, add condensed milk and elachi powder and keep stirring again continuously.
The more it boils and more we keep stirring the taste is good.

3. Now add the half powdered nuts and sugar and keep stirring it to bring it to a boil.

4. As cashew is added the milk will start to thicken. So stop the flame and cool it.

5 Refrigerate it and serve chilled by garnishing with the nuts cut into small pieces.

Chicken Kabab

Chicken Leg piece - 2-3 nos
Curd - 2 tbsp
salt 2 pinch
Kabab or chicken 65 Masala powder (Like Acchi or Sakthi Masala)

Method

1. Marinate chicken with all above items and leave it for 30 - 40 mins.

2. Now shallow fry the chicken piece in a Non stick pan, simmer the stove and close the lid for the chicken to cook well. When you know its cooked.

3. Make sure to turn the chicken to roast well on all sides.

4. Serve with lemon wedges and onion.

Mint Rice

Basmati Rice - 1 Cup
2 Onions sliced
Chilli powder 1/2 Tsp
garam Masala Powder 1/2 tsp
Coconut Milk - 1 cup
Biriyani leaf - 1
cinnonom - 1 inch
cardamom - 1/2 inch
Oil as required
Water 1 cup
salt to taste

For grinding into a Paste

Mint leaves - 1 cup
coriander leaves - 1/2 cup
curry leaves few
3 green chillies slit
Ginger - 1 inch
garlic cloves - 5-6 cloves

Method :

1.Wash and soak Basmati rice for 20-30 mins.Take coconut milk and keep aside. grind the above into paste and keep it ready.

2. In a Electric Rice Cooker - Pour Oil, and season it with whole garam masalas above.when splutters Add onion and saute it.

3. Add the ground paste and saute it until it oozes oil and raw smell goes.

4. Add the rice to this and add salt and above masalas to this. For 1 cup of rice add 1 cup of coconut milk and 1 cup of water.Mix it well and close the cooker and wait till its cooked.

5. Garnish with cashews and serve with papad or raita.

I have seen this receipe from Kamalas corner and tried it. It came out well.

Chole Rice or Pulov

Chole - 1 cup (soaked Overnight)
Basmati Rice - 1 1/2 Cup
2 Onions sliced
2-3 tomatoes finely chopped
3 green chillies slit
Ginger garlic paste - 1-2 Tsp
Cauliflower 1/2 cup(optional, you can use any other vegetable)
Coriander leaves - 1/2 cup
Sambar Powder 1 1/2 tsp
Chilli powder 1/2 Tsp
Turmeric powder 1 Tsp
garam Masala Powder 1/2 tsp
Coconut Milk - 1 1/2 cup
Biriyani leaf - 1
cinnonom - 1 inch
cardamom - 1/2 inch
sombu - 1 tsp
cloves - 2 nos
Oil as required
Water as required
salt to taste

Method :

1. Soak Chole overnight and Boil it with 3-4 whistle in pressure cooker drain the water and chole separately and keep them both aside. wash and soak Basmati rice for 20-30 mins.

2. In a Electric Rice Cooker - Pour Oil, and season it with whole garam masalas above.when splutters

3. Add onion and green chillies and saute it, when half cooked add ginger garlic paste and mix it. Now add tomatoes and wait for it to cook finely until raw smell goes.

4. Now add chole and cauliflower and all masala powders above with salt and mix well. Leave it for few mins.

5. Drain the water from rice and pour the rice into the cooker and mix them slowly.

6. Measure 1 1/2 cups of coconut milk and then use the drained water used for boiling chole and water if necessary.All together it should give you 3 cups for 1 1/2 measure rice.

7. Add coriander leaves and check salt and spice, Mix well and close the lid.Wait until its cooked well.

8.Serve hot with onion raita or cucumber raita.It can be a best Lunch Box Item.

Beetroot Rice

Cooked Rice - 3 cups
Beetroot - 1 cup
Onion -1 chopped finely
Tomato - 1 chopped finely
Curry leaves few
Salt and Oil as required

To grind it to a Paste

Garlic - 4 to 5 cloves
Ginger - 1 inch
Coconut grated 1/2 cup
Green chilli - 2
Coriander, curry leaves and Mint leaves - 2 tsp each

Grind them to a thick paste and keep aside.

Method :

1. In a Pan add oil and season it with mustard and urud dhal. When it splutters add onion and saute it.
2. When its transparent add tomato and curry leaves and saute it till it cooks well and oil leaves out.
3. Add the ground paste to this saute till the raw smell goes, If you want more spice you can add chilli powder or extra green chilli.
4. When the mixture is cooked add beetroot and salt, Mix again, keep stirring it. Add extra oil if required. Now leave the stove to sim and close it with a lid for the Beetroot to cook well. Do not pour water.
5.When Beetroot is cooked and is well blend with mixture stop the flame.
6. Add the boiled rice and mix it with Beetroot. Rice is ready to serve.
7. You can garnish with extra coriander and cashews, optional. Green peas can also be used.

Coriander Paneer Masala

Paneer - 200 Gms
Onion - 2 medium
Tomato - 2 medium
Ginger garlic Paste - 1 Tsp
Fresh coriander - 1 cup chopped
Chilli Powder - 1/2 - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder- 1/2 Tsp
Kasturi Methi - 1 Tsp.
Butter - 1 Tsp
Jeera - 1 tsp for seasoning
Water - 1 cup
Salt and Oil as required.

Method.
1. In a Non stick Pan , add oil and heat it.
2. Saute sliced Onion, tomato,coriander leaves and ginger garlic paste with turmeric powder until the raw smell goes. Cool it and grind it to a paste.
3. Now reheat the same pan with oil and season it with Jeera. Add the ground paste and mix well.
4. Wait until raw smell goes. Increase the flame,now add chilli powder, garam masala powder, kasturi methi and salt and Mix well. Add butter and again mix well.
6. Add a cup of water to this and close the lid until it boils well.
7. After it boils now add paneer and wait for it to cook.
8.The flavor of coriander is good and Serve hot with chapathi,naan, fried rice etc.

Chicken Sausage Curry

Chicken sausage 1 pack cut into round slices
2 medium sized onion - chopped finely
2 Tomatoes chopped finely
2 green chilly slit
Ginger Garlic Paste - 1 Tsp
coriander leaves few
Chilli powder - 1 tsp
Jeera Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Kasturi Methi - 1 Tsp
Butter 1 tsp
Fresh Cream - 1 Tbsp
Jeera - 1 tsp for seasoning
Salt and Oil as required

Method:

1.In a Non stick pan add 2 spoon of oil and when heats add jeera and wait for it to splutter. Then Add onion and saute it.When onion is transparent add ginger garlic paste and wait for the raw smell to go.

2. Add tomatoes and and green chilly and saute again wait for the misture to cook smooth and blend well.

3. Now add all the masala powders and salt to this and add some water to it and bring it to a boil. Do not add more masalas as the sausage will already have masalas and herbs added to it. Adding more masalas will increase more spice.

4. When it boils and becomes thick add sliced sausage and mix again, add butter to this and saute it. leave it for 2 mins closed.

5. Open the lid and add kasturi methi to the gravy and Fresh cream and mix again. leave it for a min and switch of the flame.Garnish with coriander leaves.

6. Serve hot with chapathi, naan , fried Rice etc.

Carrot Rice

Carrot - 1 cup Grated
2 Big Onions Sliced
Green Chilly - 2 sliced
Cashews - 6-7 just for garnishing
Basmati Rice Cooked - 2 cups
Chilly powder - 1 - 2 tsp
Jeera Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala powder - 1 tsp
Ginger Garlic Paste - 1 Tbsp
Salt and Oil as required
Lemon Juice with Half Lemon
Curry Leaves
Mustard and Urud dhall - For seasoning
Biriyani Essence - 1 tsp (Optional - If you need the smell of Biriyani)

Method :

1. In a Pan add oil and season it with mustard after splutters add onions and green chilly fry it until golden brown.

2. Add Ginger Garlic paste and saute it.

3. Add carrot to it and saute it. close it with a lid for few mins in sim, for the carrot to half cook.

4. Add cashews and all the masala powders to it, salt and fry them until the raw smell goes and well cooked. Switch of the flame.

5. If you are using biriyani essence add 2-3 drops of it.

6. Add rice and mix well and add the lemon juice Mix well again.

7. Serve it with Raita and Papad.

Mango Pudding using China Grass

China Grass Packet Mango Flavour
Milk 1/2 l
Mangoes - Chopped few.


Method :

Boil 1/2 litre milk in a pan and when its boiling add the pack of mango pudding powder and bring it to a boil and cool it and pour it into cups and refrigerate it,While serving Add mangoes or nuts to this.Serve Chilled.

Tamarind Rice ( Temple Style)

Tamarind - Big Lemon Size
Boiled Rice - 3 cups
Mustard and urud dhal- 1 tsp
Channa Dal - 2 tsp
Red chilli - 5-7 nos
Curry Leaves - few
Hing - 1 pinch
Cashews - 10 nos
Turmeric powder - 1/2 tsp
Ground nuts - 1/4 cup ( half powdered)
Gingelly oil and salt as required


To fry and grind into powder

Red Chilli - 5 nos
Channa Dal - 2 tsp
Coriander seed - 2 tsp
fenugreek - 1/4 tsp
sesame seeds - 1 tbsp

Heat a pan and fry them in a drop of oil cool it and grind it into a powder.


Method :

1.Pressure Cook Rice and put it on a plate and cool it, Keep Aside.

2. soak and Squeeze tamarind into thick pulp and keep Aside

3. In a pan, add oil and when heats add mustard and Urud dhal to this when it splutters add the other items Channa dhal, cashews,curry leaves, hing, red chilli and fry it..don't leave it to go black.

4. Add tamarind Pulp to this and add salt and turmeric powder and leave it to boil.

5. Wait till oil oozes out and pulp thickens.

6. Before you switch of the flame add 2 tsp of ground powder and mix it and cool it.

7. Now Add the tamarind mix to the rice and put the remaining ground powder and ground nuts(half powdered) to this and check salt and mix them well. Add 2 tsp of gingelly oil to this mixture to make the rice soft.

8. Serve with papad or apalam

I have not added Much of nuts to this as my child wont like it. but you can add more channal dhal, chilli,ground nuts etc.

Chicken Noodles

Noodles - 2 packets
Chicken - 1 cup (boneless cooked)
Onion - 1 big sliced
Capsicum - 1 cup
carrot - 1/2 cup
Cabbage - 1/2 cup
Ginger garlic paste 1 Tbsp
Egg - 3 num
Soya sauce - 2 tsp
Red chilly sauce - 2 tsp
White or black pepper - 2 tsp
Ajinamoto - 1 Tsp
Oil, salt as required.

For Making chicken
Batter

Red Chilli Sauce - 1 Tsp (Insted of this you can also use Chilli powder)
Ginger Garlic Paste - 1 Tsp
Corn flour - 1/2 cup
Maida - 2 tbsp
Pepper - 1 tsp
Kesari powder 1 pinch
Salt As required

Method :
1. Boil noodles with a drop of oil and when its cooked run thorough the cold water, drain the water and keep aside in a plate. If you are boiling noodles in Microwave then microwave it on hight for 8 to 10 mins and do as above.

2. Marinate chicken with the above batter ingredients for 30 mins and deep fry in oil and cut them into small pieces and keep aside.

3. Now in a Pan add oil and when its heats add onion and saute it, Add chilly sauce and Ginger garlic paste and stir again.

4. Add the cut vegetables like carrot, capsicum, cabbage and stir it, close the lid and wait until its cooked.

5. Now add the eggs to this and keep siring to scramble it, add little salt and Ajinamoto and mix it well.

6. Add chicken to this give a mix and add boiled noodles little by little and keep stirring for the vegetables, and egg to mix well.

7. Check salt and if needed add as required, add pepper and soya sauce to this and mix well until the mixture blends well. Ones its done stop the flame

8 Serve hot. with chilly chicken, or any spicy gravies.

I have not added spring onions or Coriander leaves, as My son doesn't like them. You can add it.Beans can also be added.

Bread Pakoda

Bread - 6 slices
Onion - 2 chopped
Ginger - 1 tsp grated
Green chilly - 1 or 2 Chopped finely
Curry leaves few
coriander leaves few
Rice Flour - 4 Tbsp
Roasted Gram dhall - 4 tbsp ( Pottukadalai Mavu)
Cashew nuts - 1 tbsp Broken
Peanuts - 2 tbsp Broken
salt, water and Oil As required.

Method:

1. Powder the bread slices in a mixer and add all the above ingredients to it and Salt as required. Red Chilly powder or pepper can be replaced with green chillies. As some kids may not want green chilly.
2. Add little water to this mixer and mix it to get a dough texture. It can be a lose dough as its pakoda.
3. In a Vok, add oil for deep frying and put the bread mixture slowly batch by batch to get this cooked and changes to golden brown.
4. Serve hot with Tea in the evening. Its a good snack in the evening.

You can also store this in a Air tight container for a couple of days.